Pasta gardena recipe from 1988

Spaghetti pasta with tomato sauce

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Pasta gardena sauce

This vibrant pasta gardena sauce gets a boost from fresh tomatoes and a bit of vinegar, and makes a delicious dinner when served over your favorite kind of noodles.

Spaghetti pasta with tomato sauce

Pasta gardena

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 8 ounces spaghetti or other pasta
  • 1/2 cup vegetable oil
  • 1/3 cup Heinz distilled white vinegar
  • 2 cups cherry tomatoes, halved
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • Dash salt
  • Dash pepper
  • 1/2 cup grated Parmesan cheese


  1. Cook pasta according to package directions; drain well.
  2. Meanwhile, combine oil and vinegar in jar; cover and shake vigorously.
  3. In large skillet, combine cooked pasta, oil-vinegar mixture and tomatoes.
  4. Heat over low heat, tossing gently.
  5. Add parsley, basil, salt and pepper.
  6. Heat thoroughly.
  7. Sprinkle each serving with Parmesan cheese.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 21gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 7mgSodium: 184mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 6g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Pasta gardena (1988)

ALSO TRY: Tangy chicken with tomatoes & herbs (1988)

Spaghetti pasta with tomato sauce
Photo by by katrinshine/Envato

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